5 Ingredient Burgers


5 Ingredient Burgers

It’s hard to go past a good burger. I like to keep it simple by just using good quality beef mince (ground beef) and cooking them on a bed of salt to give a delicious meaty crust.

enough for 2
takes: 15 minutes

450g (1lb) minced (ground) beef
2 English muffins or burger buns, halved
1 tablespoon tomato ketchup
4 tablespoons mayonnaise

1. Preheat a frying pan (skillet) on a very high heat. Form beef into two burger patties.

2. Scatter surface of the pan with 1 scant teaspoon fine sea salt.

3. Sear burgers for 3 – 4 minutes on each side or until cooked to your liking.

4. Mix ketchup with the mayonnaise and spread on the insides of both muffins.

5. Place a burger on each muffin, top with the lettuce and remaining muffin half.


meat – beef is of course the classic. But buffalo, lamb, pork, chicken or turkey are all good. Just make sure there’s a bit of fat so they aren’t too dry.

vegetarian – try these lentil burgers, chickpea burgers or zucchini Burgers.

to serve on a burger bun – halve the amount of meat per person and make a thinner burger. Cook for just 2-3 minutes each side.

carb lovers / more substantial – serve with easy home chips (fries).

paleo (grain, legume & dairy-free) – replace burger buns with almond burger buns. Skip the ketchup or replace with mustard.

more veg – pickles, onion, fresh tomato and see paleo option for replacing the bread.

Waste Avoidance Strategy

beef – freeze it.

muffins or burger buns – halve first for easy defrosting then freeze.

ketchup – unopened in pantry. Once opened in fridge.

mayonnaise – unopened in pantry. Once opened in fridge.

lettuce – best to use for something else.

Leftover Potential

The burgers will keep in the fridge for a few days. Reheat gently in a pan before serving.

Problem Solving Guide

too bland – season with salt & pepper or serve with a well flavoured sauce such as ketchup or BBQ sauce.

too salty – cooking burgers on a salt crust this way, you need to be careful not to add too much salt. Next time use less, for now try scraping off the salty outer crust. Also make sure you don’t add salt to the meat when forming the patties – there will be enough seasoning from the crust.

too dry – next time try and use meat with a higher fat content.

burgers burning – cooking the burgers over a very high heat like this, you need to make sure they aren’t too thick, otherwise the middle won’t be cooked and the outside will be burned.

burgers undercooked
– again its important to make sure you make your burger thin enough so it will cook in a few minutes. If you’re unsure whether they’re cooked enough or not, cut into the burgers with a knife to have a look. With practice you’ll learn when they’re done but for now the best way to know is to look!

Print Friendly, PDF & Email


  • Hi Jules, you don’t add any egg to your burger patties? I was confused by this and made some with an egg and some almond meal.

    • You don’t need the egg Denise. The meat will hold together fine without it. And personally I don’t like the texture you get with eggy burgers… but if you’re happy go for it!

  • I really liked using english muffins for burgers. It was the perfect amount of bread and allowed me to really enjoy the patty inside, which is where all the flavour is. I quite like the combo of mayo + tomato sauce as a simple topping as well, though I couldn’t stop my boyfriend from drowning it in mustard anyway.

Leave a Reply

Your email address will not be published. Required fields are marked *